MEDITERRANEAN PITA PIZZAS

2 1/2 cups (8 ounces) peeled, diced eggplant
1 cup sliced zucchini or yellow squash
1 cup sliced fresh mushrooms
1/2 cup sliced ripe olives
1/4 cup chopped green pepper
1/4 cup chopped onion
1 garlic clove, crushed
1/4 cup olive oil
1 cup Contadina Pizza Sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 pita breads
1 1/2 cups (6 ounces) shredded fontina cheese

Saute eggplant, zucchini, mushrooms, olives, green pepper, onion, and garlic in olive oil in large skillet.

Stir in pizza sauce, salt, and pepper. Simmer 5 minutes.

Toast both sides of pita bread under broiler.

Spoon 1/2 cup vegetable mixture on each bread. Top with shredded cheese.

Broil until cheese melts, about 1 minute. Garnish as desired.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Quick and Easy Cooking from Contadina, Carnation Co., 1986